| 1 c. Burgundy or possibly other dry red wine |
1 tablespoon |
$0.12 per fluid ounce
|
$0.08 |
| 1 c. soy sauce |
1 tablespoon |
$2.59 per 10 fluid ounces
|
$0.17 |
| 1/2 c. vegetable oil |
2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 teaspoon dry whole thyme |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.35 |
| 1 (4- to 5-lb.) beef tenderloin, trimmed |
6 oz |
$14.99 per pound
|
$5.62 |
| 5 cloves garlic |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 teaspoon pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 5 slices bacon |
3/8 slices |
$2.99 per pound
|
$0.08 |
| Total per Serving |
$6.36 |
| Total Recipe |
$76.26 |
Suggestions?